A recipe for a dairy-free frittata
Dairy-free Frittata
Prep Time
10 mins
Cook Time
25 mins
Total Time
20 mins
 

A quick and tasty frittata that's dairy-free and versatile.

Course: Breakfast, Dinner, Lunch
Cuisine: Italian
Servings: 6
Calories: 288 kcal
Author: Kiran Dodeja Smith
Ingredients
  • 1 red bell pepper diced
  • 1/2 zucchini diced
  • 3 sausages I used Belinski's organic chicken, cut into rounds
  • 1 handful of mixed greens or spinach
  • 12 eggs
  • 1/3 cup coconut milk
  • 1/2 teaspoon salt or more to taste
  • pepper to taste
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, whisk the eggs with coconut milk and salt. Set aside.
  3. Generously spray a large saute or oven-safe cast iron pan with avocado or coconut oil spray. Saute red pepper, zucchini and sausage for for 5 minutes. Add handful of greens. and saute one more minute.
  4. Spray veggies once more, and make sure to get the sides of the pan to avoid sticking once eggs are added. Add egg mixture and keep pan over medium heat for 5 minutes. Using a spatula, try to pull the edges to coax the liquid underneath of the eggs to minimize liquid on the top.
  5. Place pan in preheated oven and cook for 13-15 minutes until golden brown and puffy. Remove with oven mitts and let cool for a few minutes before slicing.
Nutrition Facts
Dairy-free Frittata
Amount Per Serving (0 g)
Calories 288 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 357mg119%
Sodium 592mg26%
Potassium 338mg10%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 18g36%
Vitamin A 1160IU23%
Vitamin C 28.5mg35%
Calcium 58mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.